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Cooks in: 15 Minutes
Serves: 4 People
Badam Katlis are always enjoyed during festivals particularly Diwali. But the consistency of the sugar syrup plays an important role in deciding the texture of the katlis. Use a Kitchen weighing scale to determine the exact quantity.
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Cooks in: 40 Minutes
Serves: 2 People
Modhakam/Kozhukattai is offered to Lord Ganesha. It is made using rice flour stuffed with various types of fillings. I have replaced rice flour by bajra/kambu. Ragi also works well and I have prepared modhakams many times using this millet.
Cooks in: 20 Minutes
Serves: 2 People
Halwa is a traditional sweet usually made using nuts, sooji and wheat flour. I have used ragi flour for this recipe and the result is just before your eyes!
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Cooks in: 20 Minutes
Serves: 2 People
Ragi Semiya upma is a quick wholesome breakfast dish. Since the semiya is very delicate, it becomes mushy if not prepared with great care. The semiya strands retaining their shape and texture after cooking is made easy by the method taught by Ramakrishnan.
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Cooks in: 30 Minutes
Serves: 4 People
Paniyarams are famous Chettinad delicacies which are prepared in both sweet and salt versions. Karupatti is used as a sweetener. I have used Palm sugar for this recipe.
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